Don’t throw out your beef, chicken, or fish bones! Making a bone broth is a great way to protect your bones from osteoporosis, but perhaps not for the reason you may think. It might surprise you to learn that research conducted by the Weston A. Price Foundation has confirmed that bone broth is not a good source of the bone-building mineral calcium. According to analysis reports from Covance Laboratories in Madison, Wisconsin, bone broth contains a mere 4.25 milligrams of calcium per cup compared to 291 milligrams of calcium per cup of whole milk. While it may not be rich in calcium, it still is a soup-er food with great bone benefits. It turns out that bone broth contains key amino acids, such as glycine and proline, which are needed to manufacture another important component of healthy bones, collagen. If you are suffering from osteopenia or osteoporosis or want to prevent these debilitating conditions, drinking bone broth or using supplemental collagen has been shown to reduce the loss of bone mass and the likelihood of bone fractures significantly. Just make sure to always make your bone broth from organic grass-fed/pasture-raised/wild-caught bones.
In our new book, The Micronutrient Miracle, bone broth is one of our powerhouse picks when it comes to choosing protein! These powerhouse picks have proved to be high in the essential micronutrients and also shown to be beneficial for fat loss.
Here’s how we make our bone broth…
Bones (You can use chicken carcasses, marrow bones from the butcher, ribs etc. Try and use the bones from quality-raised proteins)
2 – 3 TBSP Organic Apple Cider Vinegar
Garlic (chopped at least 15 minutes before heating- read why HERE)
Unrefined Sea Salt or Real Salt
Place all the ingredients in a crockpot. Make sure the water is high enough to cover the bones. Do not forget to add the vinegar. This is the ingredient that pulls the minerals from the bones.
Bring to a boil, and then reduce to low heat.
Remember, patience is a virtue. The longer you let your broth brew, the better it will be. Leave chicken broth in the crockpot for 24 hours and beef broth up to 48 hours.
Turn it off, and allow it to cool.
Strain the cooled broth and only keep the liquid.
Once cooled it may form a thick waxy layer of fat (tallow) on the surface. Skim it off and either toss it, or save it for cooking.
You can store your soup safely in the refrigerator for up to 4 days, or better yet, place some in the freezer to keep for later use. You can enjoy a simple mug of bone broth to warm you up on a cool day, or use it as your starter for soups. Add vegetables, meat and grain-free pastas.